2 lb. pkg. frozen hash browns, thawed
16 oz. sour cream
10 3/4 oz. celery sup, diluted
1 c. shredded sharp cheddar cheese
1/2 c. butter, softened
1 tsp. salt
1 tsp. black pepper
1 1/2 c. round butter cracker crumbs (Ritz)

Combine first 7 ingredients. Spread out in 13 x 9 inch pan. Sprinkle cracker crumbs evenly over potatoes. Bake at 350 degrees for 40 minutes or until bubbly. Feeds 10 to 12 people.